Healthy Crockpot Dinners: High-Protein, Low-Carb Recipes for...

Ingredients

• • 2 ⅞ lbs skinless, boneless chicken thighs
• • 1 ⅞ cup low-sodium chicken broth
• • 1 ⅞ cup diced tomatoes (no salt added)
• • 1 ⅞ cup chopped bell peppers (any color)
• • 1 ⅞ cup chopped zucchini
• • ⅞ cup chopped celery
• • 1 ⅞ tsp smoked paprika
• • 1 ⅞ tsp cumin
• • ⅞ tsp chili powder
• • ⅞ tsp garlic powder
• • ⅞ tsp onion powder
• • 1 ⅞ tbsp olive oil
• • ⅞ cup chopped fresh cilantro (optional)
• • Lime wedges for serving

Instructions

1. 1

   Chop all vegetables and measure spices. Pat chicken thighs dry and season with salt and pepper.

2. 2

   Heat olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until browned. Transfer to crockpot.

3. 3

   Add broth, tomatoes, bell peppers, zucchini, celery, and all spices to the crockpot. Stir to combine.

4. 4

   Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender and vegetables are softened.

5. 5

   Ladle into bowls and garnish with cilantro. Serve with lime wedges for squeezing over.